META24 WORKFORCE LAB · GRADED TO THE CORE · PROJECT-BASED · A COURSE IN CULINARY ARTS & HOSPITALITY · MIDDLE SCHOOL · UPPER SCHOOL · GRADE 6–12 · 0.25 CREDIT · META24 LAB COMPETENCIES
Hospitality & Tourism Management
The House · hospitality & tourism · in Run the Kitchen · Culinary
9 weeks of Run the Kitchen · Culinary: Introduction to Hospitality & Tourism · Lodging Operations (Rooms Division) · Revenue & Yield Management · F&B Cost Control + Menu Engineering · Catering & Events …
The weeks are the course’s own, read from the lab; the catalog pads the last weeks with the capstone and the floor so the course fills a whole term.
THE MIX · HOW MUCH OF EACH CORE SUBJECT THIS COURSE CARRIES · IN ORDER
READING & WRITINGMATHBUSINESS & ENTERPRISESCIENCECODING & AITECHNOLOGY & TRADESHISTORY, GEOGRAPHY & HUMANITIESART & DESIGN
The squares are a picture of a course — how much of each core subject its own rooms carry, read from the rooms’ text — never a score of a student. Every course in a lab is graded to the core across the board; the squares say which columns it feeds most.
WHAT YOU WILL BE ABLE TO DO
- Before you run a piece of it, see the whole industry — and how big it is
- The hotel side of the house
- The most sophisticated module in the lab
- The money module — where a restaurant lives or dies
AT A GLANCE · 9 WEEKS
Q1 Introduction to Hospitality & Tourism → Sustainable Hospitality — The assignments · weeks 1–9
ALSO IN CULINARY ARTS & HOSPITALITY · RUN THE KITCHEN · CULINARY
A quarter
9 WEEKS · ONE QUARTERQuarter 1 · Introduction to Hospitality & Tourism → Sustainable Hospitality
WEEKS 1–9 · IN THIS OFFERINGTHE WEEKS · THE ROOMS EACH ONE OPENS
WK 1Introduction to Hospitality & TourismTHE HOUSE · HOSPITALITY & TOURISM
Before you run a piece of it, see the whole industry — and how big it is. Hospitality isn’t just restaurants: it’s lodging, food & beverage, tourism, gaming, conventions, and recreation.
WK 2Lodging Operations (Rooms Division)
The hotel side of the house. Lodging runs on a flow of business — reservations → arrival → guest relations → housekeeping → security → departure — and every department must perform in synchronization or the guest’s stay…
WK 3Revenue & Yield Management
The most sophisticated module in the lab. The room costs the same to you whether you sell it for $89 or $400 — so what SHOULD it cost tonight?
WK 4F&B Cost Control + Menu Engineering
The money module — where a restaurant lives or dies. You’ll learn food cost percentage, the plate cost card, and PRIME COST (the single number that tells you if a restaurant is alive).
WK 5Catering & Events
Cooking for 4 and cooking for 400 are different sports. Catering and events are banquets on- and off-premise, run on operational controls that guarantee quality at volume — the BEO (banquet event order), the staffing…
WK 6Hospitality Sales & Marketing
You can run a flawless operation and still fail if nobody knows you exist — or if the guests you get cost more to reach than they spend.
WK 7Hospitality Financial Management
Numbers are the language a business speaks — and a manager who can read a P&L and know what to DO about it is worth more than one who can only cook or clean.
WK 8Hospitality Law
Hospitality is one of the most legally exposed industries there is — you serve food, pour alcohol, house strangers, and employ people, each carrying real legal duties.
WK 9Sustainable Hospitality
Sustainability in hospitality isn’t decoration — done right, it saves real money, meets what guests increasingly demand, and is the responsible way to run a business that consumes enormous amounts of food, energy, and…
THE PROJECT · WHAT THE QUARTER IS FOR
The assignments · weeks 1–9
The question. What does The House ask you to be able to do by week 9?
The make. Every week's assignment and the quiz as practice: Introduction to Hospitality & Tourism · Lodging Operations (Rooms Division) · Revenue & Yield Management · F&B Cost Control + Menu Engineering …
The evidence. Handed in through The House inside Run the Kitchen · Culinary, kept in My Work; the Report reads it from there.
A course is a quarter, a semester or a year — nine, eighteen or thirty-six weeks — a project a quarter. Offered as the year, a semester or a quarter, it is the same course seen through a window. A lab is a family: its year, each of its tracks as a course, and its rooms. The evidence is what a student hands in through the room; the Report reads it from there. Nothing in the catalog is a grade.
THE PASS · THIS COURSE AND EVERY OTHER ONE
One pass includes Hospitality & Tourism Management and every course in the catalog. Pick a pass, or enter a school code; checkout stays on this page.